Description
A wholesome and vibrant Roasted Carrot and Lentil Salad combining sweet roasted carrots with tender green lentils, enhanced by zesty lemon juice, fragrant garlic, and fresh parsley. This nutritious and flavorful salad is perfect as a light meal or a side dish, offering a balance of protein and veggies with Mediterranean-inspired spices.
Ingredients
Scale
Vegetables
- 500 grams carrots (about 4-5 medium-sized, washed and peeled)
- 2 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
Legumes
- 200 grams green lentils (1 cup, rinsed)
Liquids and Oils
- 3 tablespoons olive oil (plus extra for drizzling)
- 2 tablespoons lemon juice (freshly squeezed)
- 500 ml water (for cooking lentils)
Spices and Seasoning
- 1 teaspoon ground cumin
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the Carrots: Wash and peel the carrots, then cut them into even-sized sticks or rounds to ensure uniform roasting.
- Cook Lentils: In a medium saucepan, bring 500 ml of water to a boil, add rinsed lentils and a pinch of salt, then reduce to a simmer and cook for 20-25 minutes until tender but not mushy. Drain any excess water.
- Roast Carrots: Preheat the oven to 200°C (400°F). Toss the carrot pieces with olive oil, salt, black pepper, and ground cumin. Spread them evenly on a baking tray and roast for 25-30 minutes until they are tender and slightly caramelized, stirring halfway through for even cooking.
- Combine Ingredients: In a large mixing bowl, mix the cooked lentils and roasted carrots. Add the minced garlic, chopped parsley, and freshly squeezed lemon juice to the bowl.
- Season and Serve: Adjust the seasoning with salt and pepper to taste. Drizzle with a bit more olive oil if desired. Serve the salad warm or at room temperature as a nutritious main or side dish.
Notes
- This salad can be served warm or at room temperature, making it versatile for different meal occasions.
- Green lentils hold their shape well, but be careful not to overcook to avoid mushiness.
- For added protein, consider topping with crumbled feta or toasted nuts if not following a vegan diet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free and vegan, ensure all ingredients and additional toppings comply with dietary needs.
